New Look, Gettin’ Stronger, & Chicken Pot Pie
New Look
Lots of new things afoot! First and foremost, you’ll notice Hey Joob got a bit of a facelift. Unless, of course, you’re reading this through a reader. Then you’d have no idea. (SURPRISE!) I’m trying to look like more of an adult than I act by putting on my big girl themed panties…ahem…be professional in appearance. I am TOYING with the idea of hiring someone to design it but, to be honest, I am cheap and that is mad dollarz.
Any input, good or bad, you folks could provide on it would be greatly appreciated! Also do tell me if you find any weird kinks I haven’t tweaked yet. Muchas gracias for your patience.
5/3/1
Today I completed my second cycle of ‘working weeks’ with 5/3/1. So far I’ve been really pleased with the results! The cycle was a little awkward as I figured out what weights were appropriate but this go around was much smoother sailing.
I eeked out another rep on all my heaviest sets (though some were not as pretty as I’d like) and I had a hyooge PR on my bench. It may not be much for some women, but considering I didn’t really start bench pressing until… um… March? I’m stoked. I got 105 for a single.
I am however, a bit run down this week. I found that I just had no motivation to go to the gym. Once I got IN was fine but getting there was tough. Good thing it’s time for my deload! I may just say, “f*(# you gym” this week if the weather is nice. Morgan would appreciate that.
Except of course for tomorrow, when I’ll be going to hang out with Christina! AHHHHH We’ve been texting each other like giddy children all day. I can’t wait. We’re going to lift together and eat paleo food and talk about how freaking cool we are because we’ll be in a CF gym.
I’m also bringing her some Southwest VA, locally grown and slain dead animal.
I had to ruin the surprise and tell her to bring a cooler.
Speaking of Christina…
Paleofied Chicken Pot Pie
I stole this recipe from her and she stole it from Pam. I’m usually not into paleofying bready foods because it goes something like this:
“NOMNOMNOM THIS IS SO GOOD NOMNOMNOM. Oh wait. I’ve just ingested the caloric value of 8,320 almonds.”
You can find Pam’s original recipe here. I tweaked it some to knock back the fat ever so slightly in my vain attempts to lose a lil fat (obvi because fat makes you fat). Let’s be real, though, what I left out probably was insignificant and just bastardized the original creamy goodness. Nonetheless, my version was still glorious!
Ingredients
For the filling
- 2-3 c shredded chicken
- 2 c chicken stock
- 1 c sliced celery (~1.5 stalks
- )1 c chopped carrots (~3 medium stalks)
- 1/2 medium onion, chopped
- 1 c chopped mushrooms
- 1 tsp italian seasoning
For the crust
- 2 c almond flour/meal
- 1.5 tbsp grassfed butter
- 1 egg
- 1/2 tsp salt
Directions
Preheat the oven to 375. Peel/chop/etc. all your vegetables and sauté them in a pot until they’re nice and soft.
Give your dumba** dog an extra stalk of celery and laugh as she struggles to chew it.
Beware, the joke is on you, however. Now there is a gnarly, half eaten celery stalk on your floor that got abandoned.
If you want to save time, you could just buy a pre-cooked chicken from the store. Organic whole chickens were on sale this week, however, so I got one. It only cost like $2 than the itty bitty rotisserie one, was better meat, and would leave me with extra chicken! I just crock potted the sucker.
Normally I would just use broth from same chicken (which is currently simmering as I write this), but that would have taken foresight and shopping yesterday instead of this morning. This did the trick fine.
When your veggies are ready, add in the broth and chicken.
Let that come to a boil and then simmer while you make the crust. If you’re too lazy to clean a food processor, take the butter out of the bowl after you take a photo of the ingredients.
Microwave it until melted and then mix all the ingredients until it becomes a doughy ball. Stick the ball in the fridge for a few minutes.
Roll out the crust and cut into circles. I used a small pyrex dish that happened to be the right size.
Don’t photograph the huge mess on your kitchen table so folks reading about it think it is super easy to do.
Spoon out the pie ingredients into cute tins.
Place your crust nicely in each one. Bake for 20 minutes.
